At first mention, the idea of a sauceless, cheeseless pizza doesn't seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I'm happy thinking of them as pizzas where the focus is all dough and toppings. (In case you're new here, I LOVE dough.)
These are both Smitten Kitchen recipes I made last weekend with my friend Allie. The zucchini pizza I first made last summer, but this time used ricotta instead of goat cheese. And a recent LA Times article reminded me I had never tried the potato pizza I saw on Smitten Kitchen two summers ago.
Both are great summer pizzas, in my mind. Light and fresh tasting. (I know, carbs on carbs, how is potato pizza light? But the potatoes are sliced thinly and there's not sauce and cheese to weigh it down further.) The two pizzas with a side salad make a perfect evening-on-the-porch meal.
I won't post the full recipes since I didn't make any significant changes, except as mentioned, this time I used ricotta instead
of goat cheese. For the potato pizza don't be shy with the sea salt and cracked pepper. For both, I used Trader Joe's dough, then cooked the pizzas individually in a 500-degree oven on a preheated pizza stone until the toppings were cooked and the crust turned golden brown.
Rosemary, Olive Oil, Potato Pizza
Lemony Zucchini Ricotta Pizza
My friend Mike is back with another great recipe. Here he spatchcocks the chicken so it roasts faster and more evenly, keeping the white meat just as juicy as the dark. See Mike’s other posts here.
This is a relatively simple and wonderfully delicious way to roast chicken. The juices from the chicken baste the vegetables while they roast together, while the mustard and herbs de Provence pair very well. And it’s much quicker than many other roast chicken recipes! The recipe was inspired by Jacques Pepin’s “Fast Food My Way” TV series.
Continue reading “Butterflied Dijon Chicken with Roasted Vegetables”
A “He Cooks” post from my friend Mike, who goes a little more traditional after sharing his Fried Beer-Battered Pickles and Five Spice Squash Soup recipes.
This is one of my absolute favorite winter meals. The hot chicken and root-vegetable filling is hearty and warming on a snowy day. There are two ways to make this pot pie: from scratch, or with store bought stock, pie crust, and a rotisserie chicken. The latter is certainly faster and easier, but the former tastes better, and leaves you with a few quarts of homemade chicken stock for the freezer.
I made this one from scratch, and it has been a hit every time I’ve served it. Everyone is always amazed that there aren’t any herbs or spices besides the salt and pepper. I think that’s the homemade stock, chicken fat, and rich root vegetables coming through.
If you want to make this from scratch I would recommend either starting early in the day or preparing the filling a day or two ahead and keeping it in the fridge until ready to bake.
Continue reading “All-From-Scratch Chicken Pot Pie”
My mom searched and searched through old food magazines while I searched and searched the internet for a corn and potato salad with crème fraiche dressing. We had made the recipe before so I couldn't understand why it didn't exist anywhere online. Finally my mom found it in our June 1995 copy of Gourmet.
Except crème fraiche wasn't an ingredient.
We've both made this corn and potato salad with crème fraiche (or sour cream) several times, when all the while it was meant to have buttermilk instead. Well, our version is great and deserves to be known, too. Or you could make a few substitutions and call it your own.
You'll want to take the credit. This is the potato salad that changes the minds of potato-salad-haters. The corn is sweet, the dressing is tangy…it's so good, we served it New Year's Eve on a bed of baby romaine next to lobster and filet mignon.
(Also, the 70+ degree days here have me thinking out of season and posting about things like corn and potato salad and ice cream topped with blueberries. Ah, winter in Los Angeles…)
Continue reading “Potato and Roasted Corn Salad with Crème Fraiche Dressing”
What do you do when your best friend is sick in the spring? You find a comforting soup that has fresh flavors. Knowing Kat wasn’t feeling well, I searched her giant The Soup Bible for “light and refreshing” recipes. Carrot and Cilantro Soup was one of the few that was still served warm. It sounded great, so the next day I came up with a version of my own. I didn’t have The Soup Bible, and I like making up recipes anyway.
As with nearly every soup, I started with carrots, celery and onions (mirepoix, if you will). I also diced some rose potatoes to give the soup enough weight to stand alone as dinner.
I know coriander and cumin work really well with carrots, but didn’t want the cumin to overwhelm
the soup. According to The Flavor Bible, cumin is a medium weight spice, with moderate to loud volume and a heating function. Ground coriander seed, however, has light weight, moderate volume and a cooling function. Perfect! (Also, I am aware that I mentioned two cookbooks with bible in the title. I won’t dwell on what that says about my relationship with food.)
Continue reading “Carrot and Cilantro Soup”
Here’s where we separate the foodies from the people who only look at our website to be nice to us.
When I say “duck fat,” do you drool or wrinkle your nose? If you’re curious, but not grossed out, come join us on
the foodie side right away. Those still making faces need only try a few potato slices fried in the stuff.
Michael and I contemplated a 6-hour drive up to Hot Doug’s after watching the Anthony Bourdain Chicago episode where he went to the place famous for its sausages and duck fat fries. We restrained ourselves on account of that whole school thing we’re enrolled in. But enter Mike Odette, our favorite James Beard Award Semifinalist. He gave us some leftover duck fat a few weeks ago, and I immediately got to cleaning and slicing potatoes. (Oh to have friends in high places!)
Normally I bake my French fries, but when you have duck fat, you forget about your waistline and double fry those suckers. If you happen to get your hands on some duck fat, I suggest you do the same.
Continue reading “Duck Fat French Fries”